method

To make the Rendang curry paste, blend the onion, ginger, garlic, lemon grass, chilli and a splash of vegetable oil until the ingredients become slightly wet, creating a paste.
In a pan over a low heat put the cinnamon, cloves and star anise and dry fry gently for about two to three minutes, until toasted. Add the curry paste to the pan and then the short rib. Stir to coat and fry for five minutes stirring occasionally. Add the coconut milk, water, desiccated coconut and sugar, and simmer for about a hour until it reduces. You want the sauce to cling to the short rib to create what is known as a dry curry. Remove from the heat and leave to cool slightly.
To make the salsa, mix the pomegranate, mint, coconut and chilli together. Cook the noodles. Spoon the short rib Rendang over them, then squeeze fresh lemon juice over the dish and garnish with the salsa.
SERVES 4